Broccoli Soup

Instructions

1. Step 1

   Heat the olive oil in the large pot over medium heat. Add the onion and carrots and cook, stirring occasionally, until the onion softens.

   Timer: 6 min (fixed)

   Ingredients used: 240.0 gr Carrot, 60.0 ml Olive Oil, 150.0 gr Onion

   Cookware: large pot, wooden spoon

2. Step 2

   Stir in the garlic, ground red pepper, and red pepper flakes. Cook over medium heat until fragrant.

   Timer: 1 min (fixed)

   Ingredients used: 12.0 gr Garlic, 2.0 gr Ground Red Pepper, 2.0 gr Turkish Red Pepper Flakes (Pul Biber)

   Cookware: large pot, wooden spoon

3. Step 3

   Add the broccoli, potato, chicken stock, salt, and black pepper. Increase to high heat and bring the liquid to a boil.

   Ingredients used: 2.0 gr Black Pepper, 500.0 gr Broccoli, 1800.0 ml Chicken Stock, 200.0 gr Potato, 8.0 gr Salt

   Cookware: large pot, wooden spoon

4. Step 4

   Reduce to medium heat, partially cover the pot, and simmer until the broccoli, potato, and carrots are completely tender.

   Timer: 20 min (fixed)

   Cookware: large pot

5. Step 5

   Remove the pot from the heat and blend the soup with the immersion blender until smooth.

   Timer: 3 min (fixed)

   Cookware: Immersion Blender, large pot

6. Step 6

   Return the pot to low heat, stir in the butter, and cook until it is fully melted and incorporated. Serve hot.

   Timer: 2 min (fixed)

   Ingredients used: 14.0 gr Unsalted Butter

   Cookware: large pot, wooden spoon